Recipe for Pot Roast With Spaghetti


3 lb pot roast, boneless
8 garlic cloves
1 salt; to taste
1 pepper; to taste
2 tablespoon oil, vegetable
24 oz tomato sauce
2 tablespoon vinegar
1 teaspoon nutmeg, ground
6 cloves, whole
1/2 teaspoon allspice, ground
1 spaghetti; hot, cooked


Make 8 slits in roast and insert 1 clove garlic in each slit; sprinkle roast with salt and pepper. Brown roast on all sides in hot oil in a Dutch oven.

Combine next 5 ingredients; mix well. Pour tomato sauce mixture over roast. Cover and cook 1 hour and 45 minutes or until tender. Remove and discard garlic cloves. Remove roast to serving platter; keep warm. Cook sauce over medium-high heat 3 to 5 minutes or unitl reduced to 3 cups. Cut roast into serving pieces, and serve with spaghetti and sauce.

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